Gluten-Free Sesame Seed Crackers

Cracker dough, such as the dough prepared with this delectable gluten-free sesame seed cracker recipe, is firm enough to roll out and cut into squares or other shapes. For crisp crackers, some fat is necessary. The fat in crackers is what makes them crisp and flaky.

Preparation time: 20 minutes

Cooking time: 10 minutes

Yield: 48 crackers

1 cup plus 3 tablespoons (132 grams) almond flour

1/2 cup minus 2 teaspoons (62 grams) brown rice flour

1/4 cup (29 grams) tapioca flour

1/2 cup sesame seeds

1/2 teaspoon sea salt

1/4 cup cold butter, cut into pieces

1 egg white

1/3 cup almond milk

More sesame seeds and sea salt

Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper and set aside.

In a large mixing bowl, combine the almond flour, brown rice flour, and tapioca flour; whisk until blended. Stir in the sesame seeds and sea salt.

Using a pastry blender or two knives, cut in the butter until the particles are fine.

In a small bowl, combine the egg white with 2 tablespoons almond milk. Whisk until foamy and then stir it into the flour mixture. Add more milk, tossing with a fork, a tablespoon at a time until you can form a dough by pressing it together.

The dough should be moist but firm.

Divide the dough in half and place each half on a prepared cookie sheet. Top with another sheet of parchment paper and roll out until the dough is 1/8-inch thick. Remove the top sheet of parchment paper.

Repeat with the second half of dough on a second cookie sheet.

Cut into squares or other shapes using a sharp knife, cookie cutter, or pizza cutter. Sprinkle with more sesame seeds and a bit of sea salt.

Bake for 9 to 12 minutes, or until the crackers are light golden-brown.

Cool the crackers on the cookie sheets for 3 minutes and then carefully move them to a wire rack to cool completely.